Generously season medallions of beef, while heating olive oil in a in a large sauté pan. Sear medallions on one side until well browned, add shallots and mushroom to pan, turn medallions. Cook vegetables until soft, deglaze pan with brandy, allow to flame. And reduce by half, add glace, bring to boil. Remove meat if medium rare, reduce glace to half, add cream and season and simmer to thicken. Pour sauce over meat then serve immediately. We recommend serving with Mashed Potatoes & Roasted Asparagus